Lasagna with Sausage and Kale



12 ounce(s) spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced (4 cups)
1 bunch(es) (1 1/2 pounds) kale, thick stems removed
4 clove(s) garlic, minced
Coarse salt and ground pepper
8 ounce(s) (about 9 noodles) lasagna noodles , each broken crosswise into 4 to 6 pieces
1 pint(s) cherry or grape tomatoes, halved
3 cup(s) part-skim ricotta cheese
1/2 cup(s) finely grated Parmesan cheese

1. Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
2. Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
3. Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water. Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

Yield: 8 servings.